Last December I attempted a 12 Days of Christmas Sweets series. It was enjoyable, but it turned out to be far more work than I anticipated — posting every day became overwhelming. This year I’m switching things up with a lighter holiday plan I’m calling “No Dinners December.” I’ll focus on sweets, drinks and party bites rather than full dinner recipes. My goal is to keep the season fun and stress-free while still sharing tasty ideas for holiday gatherings. Expect cookie recipes, festive treats and easy appetizers over the next few weeks.
To kick off the holiday treats, here are White Chocolate Dipped Peppermint Sugar Cookies — simple, elegant and perfect for cookie exchanges. These cookies are soft and tender, studded with peppermint crunch chips. A partial dip in good-quality white chocolate adds a creamy sweetness that balances the peppermint, while red sugar crystals provide a festive finish. They’re easy to make and impressive on a holiday platter.
White Chocolate Dipped Peppermint Sugar Cookies
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Ingredients
- ⅓ cup (64 g) shortening
- ⅓ cup (75 g) butter
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ to ½ tsp pure peppermint extract (depending on desired mint-iness)
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups (180 g) plus 2 Tbsp all-purpose flour (stir, spoon & level)
- 1 cup (170 g) Andes Peppermint Crunch Baking Chips, plus more for decoration
- 1 cup (170 g) good quality white chocolate chips
- 1 Tbsp shortening
- Red Sugar Crystals, for decoration
Instructions
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In a stand mixer or with a hand mixer, cream the shortening, butter and granulated sugar until the mixture is light and creamy. Add the egg, vanilla and peppermint extract, then mix until just combined.
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Whisk together the baking powder, salt and flour in a separate bowl. Gradually add the dry ingredients to the wet ingredients and fold until incorporated. Stir in the peppermint crunch chips.
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Using a #30 scoop (about 2 tablespoons), portion dough into balls. Roll each ball briefly in your hands and place on a greased or lined baking sheet. Gently press the top of each dough ball to flatten to roughly ½ inch thickness.
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Bake at 350°F for 10–12 minutes, until the cookies are set but still tender. Remove from oven and allow cookies to cool completely on a wire rack before decorating.
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Melt 1 cup white chocolate chips with 1 tablespoon shortening in short bursts in the microwave, stirring between bursts, until smooth. Dip the top half of each cooled cookie into the melted white chocolate, letting excess drip back into the bowl. Return the dipped cookie to the baking sheet and immediately sprinkle with extra peppermint chips and a few red sugar crystals. Repeat for remaining cookies and let the chocolate set before serving or packaging.
Notes
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